![A vivid green, cold soup decked with white flowers, asparagus heads and a dollop of yogurt.](https://ucarecdn.com/7f1cfd9d-970a-4e33-9f25-48c905bf0e6e/-/format/auto/-/preview/3000x3000/-/quality/lighter/PhotoEmmaKMorris-00628-3_45_1500px.jpg)
Matcha gazpacho
A chilled soup highlighting the herbaceous flavor of matcha with peppers and cucumbers.
by SingleThread
![dietary badge | Gluten free](https://ucarecdn.com/b520830a-3fd3-4407-bbc7-0ff3a8a0ed8f/-/format/auto/-/preview/100x100/-/quality/lighter/Recipes_badges_glutenf_003.png)
![dietary badge | Vegan adaptable](https://ucarecdn.com/22ca614b-24c8-48dc-81a1-98d2624c3df6/-/format/auto/-/preview/100x100/-/quality/lighter/Recipes_badges_vegana_003.png)
![Servings icon](https://ucarecdn.com/31d2ffa1-7592-4e72-99b9-647f40240f26/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_servings.png)
Servings: 4-6
![Start to finish icon](https://ucarecdn.com/c47562d9-d826-4a35-a5ee-34e05171ba16/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_starttofinish.png)
Active time: 25 minutes
![Matcha leaf blend icon](https://ucarecdn.com/1d27d563-684e-41cd-be8f-6ae4e125389f/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_shot.png)
Signature Blend: 3 shots
![Matcha leaf blend icon](https://ucarecdn.com/83dea413-7e47-44f1-b032-68f2f60fe754/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_level.png)
Level: 3
- ½ c (150 g) lightly-toasted day-old bread
- 4 (500 g) green bell peppers
- 1 c (250 g) cucumbers
- 1 (5 g) serrano or jalapeno, de-seeded
- 2 ½ tbsp (30 g) sugar
- ¾ c (100 g) almonds, toasted
- 4 c (125 g) baby spinach
- 2 c (50 g) parsley
- 1 c (200 g) extra virgin olive oil
- 1 ¾ c (25 g) sherry vinegar, to taste
- Preheat the oven to 375°.
- Cut the bread into cubes.
- Toss the bread with olive oil and salt and spread them across a baking sheet.
- Bake for 15 minutes or until lightly toasted.
- Chop the bell peppers, chili and cucumbers. Put them in a blender with the remaining ingredients, matcha, bread and seasonings, with the exception of the olive oil.
- After all the ingredients are blended, slowly add the olive oil.
- Add in vinegar to taste, right before serving.
- If it’s thick, add a touch of water until it has a thick, chunky soup consistency.
- Serve with a side of yogurt and cucumber pieces.
Tips:
- If the vinegar is sitting in the soup for too long, it will discolor the soup.
- It’s optional to reserve some of the toasted bread cubes and float them on the soup before serving.
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